"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Friday, February 24, 2012

Ginataang Langka

Ginataang Langka

Ginataang Langka (Unripe Jackfruit in coconut milk)  is one of the menus often served in a Filipino household. Aside from the unripe jackfruit and coconut milk, you could add pork, shrimp paste, fish or shrimps. 
Since today is Friday of Christian Lent season, we are skipping the meat. It is a Catholic observance to abstain from meat during Ash Wednesday, Good Friday and all Fridays of Lent.

Ginataang Langka 


6 cups unripe jackfruit ( you can buy from supermarkets: peeled, seeded and sliced)
3 cups coconut milk
1/4 kilo shrimps, unpeeled (we want the flavor so we'll leave it unpeeled and with heads intact)
1 thumb-sized ginger, crushed
1 onion, chopped
3 cloves garlic, minced
2 green finger chilis
fish sauce, to taste

How to prepare:

COOKING TIP : Para hindi dry ang lutong langka, sabi ni Mama dapat pantay
ang level ng gata at langka. and make sure to remove the hard parts ng langka
and mga buto,  para di mapait...

  • In a pot, put all the ingredients, except shrimps and fish sauce (we will season it later). Cook over medium low heat. 

  • Cover and cook for about 10-15 minutes or until the unripe jackfruit is cooked and soft.

  • Add the shrimps and chilis. Cover and cook for another 5 minutes. Season with fish sauce.

  • Serve with rice. Enjoy!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

Thursday, February 23, 2012

Breakfast for Dinner: Danggit, Chorizo at Papaya-Calamansi Smoothie

 Here's my share for our Kulinarya February theme ~ a taste of love.
Abigail of Nappytales and Marni of Kensington Kitchen, our hosts for this month brought out the cheesy and gooey side of us.. having us remember the sweet moments of our first love (aww to some might be the sour / bitter moments). Lucky me, I'm still sharing the buffet of flavors with my one true love Mr. B. 
Fresh from college, I shared an apartment with some friends. Mr. B also lives in the same compound so we were practically neighbors. But we haven't met or even crossed path until after a year. Why? Because I used to work graveyard shift (8pm - 6am) in an american data processing company that time, and he was on his 5th year engineering class. I'd usually be home at 9am the sleep until 3pm . And he has his morning and afternoon classes. And maybe because I was a daytime zombie, I don't exactly recall how we exactly met. Toinks! Nevertheless, it's been a colorful, lovely 13 years since then...

Danggit and Chorizo Cebu

Now we're having breakfast for dinner.... ( yes, you've read it right!) 
This is his favorite and mine too... Danggit and chorizo cebu. He's a cebuano by the way. We used to stroll the street of Larsian in Cebu and endulged with lots of barbecues, chorizos and puso - rice wrapped in palm leaf. We've been craving for this for such a long time, thanks for his cousins from Cebu who visited recently and brought us packs of danggit and chorizong cebu.

I had it paired with Papaya-Calamansi smoothies. Sarap!
Funny, but I can't eat papaya without calamansi - these two goes best together.... 

Any meal when shared with your loved ones, no matter how simple and plain it is, tastes like gourmet. 

Papaya-Calamansi Smoothie

What you need:
1 med sized ripe papaya, peeled and seeded
calamansi juice (about 6 pcs calamansi)
honey, as desired
crushed ice
  • Simply put everything in a blender to make this healthy smoothie. 
  • Transfer to glasses. 
  • Serve with love! Enjoy!

This post is linked to :  eRecipecards

Tuesday, February 14, 2012

Choco-Krispies SweetHearts

To make a lovely heart choco coated krispies is so easy... and not too expensive. The ones i made today all goes out as a gift  :) Little kiddo was all grin when she left for school today, with a bag of choco krispies, who wouldnt? Well, it was for her friends and teachers specially made by mommy. Happy hearts day!

What you need:
bitter sweet chocolate block (500g), cocoa substitute , krispies , sticks

 and heart shaped mould

How to prepare:

 Chunk the chocolate for easy melting

 now put the chocolates in a double boiler boiler over low heat, add about a teaspoon of cocoa butter substitute. 

Now it's melting nice and slow

When the choco's melted, pour a nice thin layer on the mould (about halfway)

Ooops! don't forget the straw or stick...Then add krispies (you may add nuts or raisins if you wish!)
Now, coat again the top layer with choco...
Let it rest for about 3 to 5 minutes. I had it chilled in the fridge for 
about 3 minutes. Don't put it too long on the fridge, else it
melts or moist when put in room temperature.

turn the mold upside down in a flat surface. Voila! now we have choco-krispies 
in a stick.

For a valentine touch, wrap in a clear plastic and tie with red ribbon. 
(note: A 500g choclate block makes about 18 pcs of choco-krispies)

Happy hearts day!

This post is linked to :  eRecipecards

Friday, February 03, 2012

Ginataang Gulay at Hipon (Vegetables and Shrimps in Coconut Milk)

Ginataang Gulay at Hipon

Since my daughter loves shrimps and eats malunggay (finally!), its about time i make her eat kalabasa (squash).
Well, everything in this dish spells n-u-t-r-i-t-i-o-u-s. I'm sure she'll love the creamy and tasty sauce thickened by the squash. I skipped on chopping the chilis to make sure kiddo will eat this veggie dish.

250 g shrimps
3 cups coconut milk
3 cups chopped kalabasa
1 cup malunggay
1 cup sitaw
3 pcs okra, sliced
1 onion, chopped
3 cloves garlic, minced
1 green chili


  • Pour coconut milk in a pan. Add onions and garlic. Cook over medium heat while continuously stirring until it boils.
  • Add shrimps, then kalabasa. Cover. Cook for about 3 minutes. Then add sitaw and okra. Season with fish sauce as desired. Cover and cook for another 2 minutes.
  • Add malunggay and green chili. mix slowly to evenly cook the leaves. Turn off heat. 
  • Enjoy with rice and grilled or fried fish.
Happy weekend foodies!

This post is linked to :  eRecipecards ,  Food Trip FridayFood Friday

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